Project Description

2 cups grape tomatoes, diced
2 cups yellow onions, diced
1 jalapeno pepper, deseeded and chopped
1 tbsp butter
¾ cup red wine vinegar
1 tsp grainy mustard
½ cup brown sugar
½ cup maple syrup

In a large sauté pan melt butter, then add onions, jalapeno pepper and tomatoes. Sauté for 3 minutes, deglaze the pan with red wine vinegar and Dijon grainy mustard for few more minutes. Add brown sugar and maple syrup, and let simmer for 30 or 35 minutes on low heat while stirring occasionally until jam consistency. Cool and place in a jar and refrigerate.


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